Curry Flavored Spring Rolls
Ingredients (2 servings)
| Shrimp (peeled, deveined, tail-off) |
200 g |
| Gournd chicken |
200 g |
| Celery (chopped) |
80 g |
| Cornichon (chopped) |
50 g |
|
【A】
Cumin seeds |
1 tsp |
|
S&B Oriental Curry Powder |
1/2 Tbsp |
|
Salt |
Pinch |
| Spring roll wrappers |
10 |
| Flour |
As needed |
| Deep frying oil |
As needed |
| Sweet chilli sauce |
As needed |
Directions
- Peel, devein and tail off the shirmp and chop roughly.
- Chop the celery and cornichon.
- Combine the ground chicken, chopped shrimp, 【2】 and 【A】 in a bowl.
- Divide 【3】 into 10 portions. Place each filling on a spring roll wrapper and roll tighly.
In a small dish, stir in the flour and a small amount of water.
Roll and seal edges with the water.
- Pour the deep frying oil to a pot and heat to 180℃ (356℉).
Fry the spring rolls in batches until golden and crispy.
Drain excess oil. Serve on a plate with sweet chilli sauce on the side.
